| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Vegetables | 12 | Servings | |
INGREDIENTS
| 4 | lb | Butternut squash |
| 1 | c | Nonfat chicken broth |
| 3 | tb | Unsalted butter; cut in small cubes |
| 1/2 | ts | Ginger |
| 1/4 | ts | Mace |
| 1/4 | ts | Ground coriander |
| 1 | pn | Cayenne pepper |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1 | tb | Fresh lemon juice |
| 1/4 | c | Lowfat sour cream |
INSTRUCTIONS
1. Halve, peel and seed the squash. Cut into 2 inch chunks. 2. In a large, heavy saucepan, combine the squash, chicken stock, and 3 cups of water. Bring to a boil over high heat. Reduce the heat to moderatley low, cover partially and simmer until the squash is tender (about 20 minutes). Drain, reserving 1/4 cup of the cooking liquid. 3. In a large bowl, combine the squash, butter, ginger, mace, coriander, cayenne, salt, pepper, lemon juice and reserved cooking liquid. 4. Preheat oven to 350. In a food processor, puree the sqash mixture (in 2 batches) until smooth. Transfer puree to a heatproof 3 quart serving dish and fold in the sour cream. Taste and adjust seasonings. Cover the dish with foil. (NOTE: You can make the recipe up to 2 days ahead to this point and refrigerate. Let it come to room temperature before baking.) 5. Bake until heated though, about 25 mintes. If desired, uncover and broil about 5 inches from the heat for 1 minutes or until lightly browned 6. Serves 12: 88 calories 3.3 grams fat Recipe By : Adapted from Sheila Lukins in "Food and Wine" 12/90 Posted to Digest eat-lf.v096.n200 Date: Sun, 27 Oct 1996 15:41:59 -0500 From: Kathie Briggs <kjbriggs@voyager.net>
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